Yup. The alpha and omega of all potato dishes, ‘ze’ mighty (s)mashed potato – a recipe that just soooo good it makes your mains jealous.
What you need for 4-6 portions (takes about 30 mins):
- 1 kg potatoes (Russets if you have a choice)
- 1 chicken stock cube
- 4 tbs butter
- 1 clove of garlic
- 100 ml double cream
- 100 ml single cream
- 1/2 tsp truffle oil
First of all you need to peel those babies (aka potatoes), chop ’em up to sorta’ equal pieces and boil them with the chicken stoke cube until you can easily cut through them with a butter knife (about 20mins).
The next step is not necessary, but this will give that kick of favour that puts the side dish in the center of your culinary showcase. Turn the oven to 200 degrees, massage a drop of oil into the skin of the garlic (this means at this stage do not peel the garlic) and on a small square of kitchen foil roast until the potatoes are soft.
Meanwhile, in the microwave or in a sauce pan mix the double cream and the single cream and warm them up on low heat — this way once you mixed everything the mash will still be warm and delsih.
Once the potatoes are cooked throughly get rid of the access cooking liquid and start mashing. After a minute or two add the warm single and double cream mixture, the butter, the peeled and chopped roasted garlic, truffle oil, salt, pepper and nutmeg and mixed them well together. At this point if you have a kitchen mixer feel free to pop the whole mash in the mixing bowl and use the whisk head to make the mixture airier and lighter.